Sufra Dayma: Indian Chicken Curry By Moushira Abdel-Malek Serves 4 or 5 Ingredients: 1 1/2 kgs chicken pieces (thighs, drumsticks, wings, breast) 2 onions (chopped) 4 cloves garlic (finely chopped) 1 1/2 cups coconut milk + 1/2 cup water 5 cm piece fresh ginger (peeled, finely chopped) 2 tbsp dry chilli 2 tsp sugar 2 tbsp curry powder 1/4 cup fresh chives (cut into 2 cm strips) 2 tbsp oil + knob of butter Salt + pepper Method: Chop each piece of chicken into two through the bone. Pat pieces dry. Season with salt and pepper. Heat oil and butter in a large deep frying pan. Add onion, garlic, ginger, chilli and curry powder. Stir over medium heat until onion is only translucent. Add chicken pieces, sugar and salt. Toss gently. Cook until onion has softened. Stir to coat pieces evenly with curry mixture. Cover and cook for 20 minutes over low heat. Chicken will gently braise and produce its own liquid. Add coconut milk, and water. Bring to the boil, stirring occasionally. Reduce the heat and simmer for 30 minutes, or until chicken is very tender. Add lemon juice and serve garnished with chives and coriander on top. Serve with rice and raiita (yoghurt salad).
